Pic of Parsnip, carrot and cauliflower korma

Parsnip, carrot and cauliflower korma

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Vegetarian mains

Parsnip, carrot and cauliflower korma

Main Serves 5 40 min
This is a mild but warmly spicy recipe that's easily adapted to practically any vegetables you have to hand. Add the quicker cookers 5 to 10 minutes after the slow cooking root veg to make sure everything is ready at the same time. This makes a good vegetarian main, with rice or naan bread and pickle or chutney.


  • 1 medium onion, finely chopped
  • 4 tbsp sunflower oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 2 garlic cloves, very finely chopped
  • 2.5cm piece fresh ginger, peeled and very finely chopped
  • ¼ tsp chilli powder
  • 300ml Greek-style yoghurt
  • 40g ground almonds
  • 275g parsnips, peeled and cut into 1cm dice
  • 350g carrots, peeled and cut into 1cm dice
  • 275g small cauliflower florets
  • fresh coriander or parsley, finely chopped, to garnish
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    In a saucepan large enough to take all the ingredients fry the onion in the oil until golden brown.
  • Step 2

    Stir in all the dry spices and when well mixed add the garlic, ginger and chilli. Stir gently for 1 minute. Stir in the yoghurt, a tablespoon at a time and then add the almonds. Cook, stirring, for 2 more minutes.
  • Step 3

    Stir in 300ml of water and some salt, then add the parsnips, carrots and cauliflower. Cover and simmer gently for a final 10 minutes or so, until the vegetables are cooked. Taste and adjust seasonings. Sprinkle with coriander or parsley before serving.

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